3171 Suprême de Volaille Richelieu

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season the suprêmes, flour, egg and breadcrumb and shallow fry in clarified butter.

Arrange on a dish, coat with half melted Maître d’Hôtel Butter and decorate each suprême with 4 slices of truffle.

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